How to make Abel & Cole’s curried coconut and roast cauliflower quinoa
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Curried coconut and roast cauliflower quinoa
Serves 2
Takes 50 mins
1 cauliflower
2 tbsp olive or coconut oil
Pinch of cayenne pepper
Sea salt
150g quinoa
1 onion
A thumb of ginger
A thumb of turmeric
1 garlic clove
6 cardamom pods
1 tsp mild curry powder
200ml coconut milk
200ml boiling water
25g raisins
50g baby leaf spinach
1 lemon
35g peanuts
Freshly ground pepper
(All ingredients to be organic where possible)
Heat oven to 200C/Fan 180C/Gas 6. Chop the cauliflower into bite-sized chunks, saving the leaves. Toss the cauliflower florets with 1 tbsp oil, a pinch of cayenne pepper (it's spicy) and a light sprinkle of salt. Place on a baking tray and slide into the oven for 15 mins.
After 15 mins, add the reserved cauliflower leaves to the tray and turn everything to mix. Slide back into the oven for 10-15 mins, till the cauli is tender and golden at the edges, and the leaves crispy. While the cauliflower is roasting, pop the quinoa in a sieve and rinse well under cold water (this stops it tasting soapy). Set aside. Peel and finely chop the onion. Peel and grate the garlic, ginger and turmeric. Using the back of a knife, crush the cardamom pods to open them a little.
While the cauliflower is roasting, pop the quinoa in a sieve and rinse well under cold water (this stops it tasting soapy). Set aside. Peel and finely chop the onion. Peel and grate the garlic, ginger and turmeric. Using the back of a knife, crush the cardamom pods to open them a little.
Place a large pan on the heat for a couple of mins, then drizzle in 1 tbsp olive oil. Add the onion and cook for 5 mins. Then add the garlic, ginger, turmeric, 1 tsp curry powder and the cardamom pods. Cook for 1 min, stirring constantly. Pour in the coconut milk and 200ml boiling water. Add the quinoa and raisins. Bring to a bubble, then pop on a lid. Simmer on a low heat for 15 mins, till the quinoa is cooked and the liquid has been absorbed. Stir every now and then. Remove from the heat and leave to rest for a couple of mins.
While the quinoa is simmering, set a frying pan on the heat, still set to low. Toast the peanuts for 3-4 mins, shaking the pan now and then. Tip them on to a clean tea towel to cool. When cool, rub the skins from the peanuts and roughly chop them.
Stir the spinach through the quinoa. Zest in the lemon and add the juice from 1 half. Taste and adjust the seasoning. Spoon the quinoa into warm bowls and top with the roast cauliflower florets and leaves. Serve with a scattering of toasted peanuts, lemon wedges for squeezing and more cayenne, to taste.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments